Oh my, they are beautiful, and Iām sure you can come up with something tasty. Very impressively large tomatoes, and good looking peppers. Still awaiting our garden produce, but weāve got blueberries and raspberries at least. š«
I canāt believe how perfect that is! I have both yogurt I need to use, and a suitable cheese. I may skip the cheese.
I love cucumbers, but this recipe looks really good, and intriguing. Have saved to Paprika 3. Thanks for posting.
This yearās take on Tichiās gazpacho:
It seemed a little thick, heavy, and not tomatoey enough, although by the next day it worked.
Probably my fault for using Greek yogurt, maybe my tomatoes werenāt ripe enough, and I added an avocado ( 
.)
I might be trying @ChristinaM 's Tichiās recipe next, Maybe minus the bread.
Last year I made a yellow-tomato-and-peach gazpacho that I really enjoyed. It was a gorgeous sunny colorā¦ gotta find that recipe again.
When you do, please share!
gorgeous. do you recall the varieties?
Thatās similar to the salmorejo I make.
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I made gazpacho for the first time just a couple of days ago. I used Thomas Kellerās recipe for Sungold Tomato gazpacho from his āAd Hoc at Homeā cookbook. Using cherry tomatoes allowed me to avoid the step of having to core your tomatoes, which for a preternaturally lazy person like myself felt like a win. Second, although I followed the recipe closely, again the lazy thing compelled me to skip the sieving step. After throwing all the ingredients in the blender, and adding the requisite amount of olive oil, I was extremely pleased with the result. Lastly, Iāll add that using Persian cucumbers makes a large difference in the overall flavor of the soup (assuming your pro-cuke).
The bread is only in the croutons, FWIW
Perfect!
This is VERY timely - I not only have this book, but I also am about to be in possession of 8687676576576876 exquisite black cherry tomatoes. The colorā¦ wonāt be pretty, but Iām willing to bet itāll be delicious.
Wow! What else might you do with them?
Mostly the two of us eat them raw, a handful at a time.
Evoo confit! So goodā¦
